Last year was a scouting year in the woods by my house. I kept my eyes open while walking the dog (and the kids) and located an area near the creek that was heavily populated with nettle and ferns. On the Summer Solstice last year I harvested a whole bunch of nettle and used it to make various things, but the ferns, while beautiful to look at, were well past the edible "fiddlehead" phase for the season.

I noted where those gorgeous ferns lived, and headed back to their patch last week.

Our dog, Oscar, helped me that day!

I was rewarded with fresh fiddleheads (harvested sustainably, only 1 or 2 from each fern plant) that I sauteed up with some tamari and olive oil and ate as part of a side salad served alongside some "Ramped-up" blackbean burgers.

So, why do I keep on referring to my blackbean burgers as being "ramped-up"? Well, it's because on this particular fiddlehead-gathering trip to the woods, I happened to realize that there were colonies of ramps EVERYWHERE. Super abundant this year (and about 14.99/lb at the local grocery store). So I gathered some of these beauties as well.

You use ramps just like you would use green onions.

"Ramped-Up" Blackbean Burgers

Makes about medium-sized burgers

2 cans black beans, smashed

1 1/4 cup breadcrumbs

1 egg, lightly beaten

about 1/2 cup minced ramp

2 tbsp crushed cumin seed

1 tbsp chili powder

1 1/2 tbsp garlic powder

Seasalt to taste

Canola oil

Saute ramps briefly in a pan with some oil and a sprinkling of salt (to take the bite out of them... I have little kids) and combine in a bowl with the rest of the ingredients listed above. Squish together until you reach a consistency that can be formed into a patty. Make sure your patties are somewhat thick so that they don't fall apart during the cooking process.

Add about 1/2 inch of cooking oil (I used canola) to a skillet and fry the patties for about 5 minutes on each side (or until they turn a nice golden-brown).

Serve and enjoy!

These are great served with Mayo and lettuce, or try them with some Sauerkraut on top if you're feeling adventurous (of if you're a ferment addict like me).